I really like my slow cooker, and I really like the week after St Patrick’s Day, when corned beef is suddenly cheap. And I like corned beef and cabbage and don’t even miss the potatoes — which are usually overcooked and watery anyway.
So here was a little bit different approach. Cooked a corned beef round in the slow cooker. Took it out and refrigerated it, as well as the broth. (I also cooked a brisket and sliced that hot. Different meal.)
The next day, I took the fat off the top of the broth, poured a good bit into a wok and rewarmed the corned beef (which I’d sliced after it was cold). Then I added a half head of cabbage and about 4 cups of turnip greens, which I’d sliced into roughly similar sized pieces. I simmered them for about ten minutes. There’s the result.